Chiffon Pie

Ingredients

• Servings: 1
• 1 (9 inch) prepared chocolate cookie crumb crust
• 1 (.25 ounce) package unflavored gelatin
• 1/4 cup cold water
• 2 cups scalded milk
• 1/8 teaspoon salt
• 1/4 cup white sugar
• 2 eggs, separated
• 1/2 teaspoon almond extract
• 2 tablespoons
• 1/4 cup chopped almonds
• 4 teaspoons white sugar
• 1/2 cup chopped almonds (optional)

Recipe

• soften gelatin in cold water for 5 minutes.
• in a double boiler pan combine milk, salt, and 1/4 cup sugar. stir until dissolved. whisk in egg yolks and cook in double boiler until thickened, stirring constantly. stir gelatin into custard mixture until thoroughly dissolved. cool mixture.
• stir almond extract, , and 1/4 cup almonds into custard.
• in a medium mixing bowl whip egg whites until frothy. add 4 teaspoons of sugar, one at a time, whipping constantly until whites form soft peaks. fold egg whites into custard.
• pour custard mixture into pie shell. sprinkle with chopped almonds. serve chilled.